Front Desk Hotel Manager
Resume:
Jecely Lazo
Williston, FL *****
************@*****.***
Willing to relocate: Anywhere
Work Experience
Assistant General Manager/Bar Manager
Club Med Sandpiper - Port Saint Lucie, FL
November 2018 to July 2022
• create new recipes, prepare and serve a variety of drinks
• plan and promote bar events and incentives to drive sales
• effectively handle customer complaints and special requests
• recruit, hire and train new bar staff
• performance manage staff and provide ongoing counseling and coaching
• forecast requirements and schedule bar staff
• set and monitor service standards for staff
• set budgets and forecast revenue objectives
• follow all product control measures including inventory management and loss prevention measures
• monitor compliance with all internal monetary control measures
• ensure all revenues, cash, credit or check are properly deposited and accounted for
• monitor the integrity and functionality of all POS systems
• generate and present financial reports
• oversee cleanliness, organization and appearance of the bar area
• resolve any equipment and bar maintenance issues
• develop effective working relationships with vendors and distributors
• ensure adherence to all state and local liquor regulations
• maintain safe working conditions as required by OSHA and federal and state regulations
• Administered sources of revenue such as housekeeping and food and beverage department.
• Assisted sales and marketing manager in all marketing calls and attended various meetings for same.
• Maintained an inventory of equipments and supplies and placed orders according to procedures.
• Monitored training for all staff and ensured maintenance of all standard operating procedures.
• Performed regular inspections on guest rooms and ensured optimal levels of cleanliness.
• Ensured compliance to all company procedures and guidelines.
• Prepared monthly financial reports and analyzed it against budget.
• Managed all work according to federal, state and local laws
• Assisted hotel manager with front desk operations.
• Prepared weekly employee schedules.
• Assisted with new hire training sessions.
• Frequently interacted with guests and sought feedback.
• Reviewed guest feedback online and on hotel website. Bartender
Simon's - Gainesville, FL
September 2015 to November 2018
• Responsible for creating bartending schedule for regular service and to accommodate special events.
• Responsible for updating the drink menu and making it as dynamic as possible.
• Responsible for coordinating the bar with the dance floor servers and the dining room servers.Responsible for creating weekly work schedule for club bartenders dining room bartenders and banquet bartenders.
• Responsible for making sure that all bar areas were exceptionally clean and all bartenders acted in a professional manner.
• Responsible for collecting all cash drawer reports at the end of the night and balancing the bar books.
• Responsible for creating drink recipes that were unique to the club.
• Responsible for scheduling dining room and club bartenders.
• Responsible for hiring and firing all bar personnel including bar backs. Head Chef
University of Florida Delta phi epsilon sorority - Gainesville, FL August 2015 to August 2018
• Provided assistance with planning and development of menu.
• Supervised performance of kitchen staff and trained them as needed.
• Complied with food handling and safety standards as stated by City and State health department.
• Analyzed and indentified changes in food preference of new and existing customers.
• Identified correct pricing of dishes listed in menu after studying cost of ingredients, labor and overhead expenses.
• Cooked food by setting up high standards for nutritional content, presentation and cooking methods.
• Compared final outcome against established standards to measure results and made changes in production accordingly.Monitored cooking procedures, cost, quality and inventory stocks.
• Headed portion control and planned monthly kitchen budget, menus and recipes.
• Tested samples of food ingredients deposited by purchase department.
• Administered job procedures and food production standards to uphold desired quality and service of food items.
• Formulated standard recipes for food items to assure apt portion control, retaining quality and taste.
• Identified new methods of cooking to enhance taste of dishes.
• Maintained constant touch with other kitchen staff members to keep updated with latest developments taking place in cooking and related equipments.
Lead Line Cook/Sous Chef
SABORE - Gainesville, FL
September 2013 to August 2015
• Followed standardized recipes and produced food items accordingly.
• Cooked, arranged, and presented high quality food, in a timely fashion.
• Markeddate information, attached label and stocked food in a proper manner.
• Set up and restocked kitchen line prior to cooking food.
• Cleaned and organized all kitchen workstations and storage areas.
• Followed kitchen opening and closing procedures and adhered to proper food handling and safety guidelinesPrepared and cooked food items based on customers’requirements.
• Cleaned and sanitized kitchen premises and food service line.
• Interpreted and followed food safety practices throughout the kitchen.
• Completed company-sponsored trainings and took part in incentive programs.
• Oversaw and maintained a safe kitchen ar
• Strong experience in eatery business and start-up kitchen
• Huge knowledge of managing full service kitchen
• Profound knowledge about deli eating trends and Mexican foods
• Proficient in cost management and raw material procurement
• Familiarity about recipe preparation for healthy cuisine
• Skilled at food production, presentation, continuing quality, cost control and sanitation
• Ability to work in teams & maintain amicable professional relations with fellow teammates
• Ability to multi-task and carry on with work even at invariable interruptions Line Cook/Prep Cook
The Great Outdoors - High Springs, FL
May 2009 to September 2013
• Prepare and serve food promptly and courteously.
• Prepare and present specialty food items for banquets, weddings, and corporate events.
• Assist with food service item stocking as required.
• Ensure quality of raw and cooked food items on a regular basis.
• Maintain clean and sanitary kitchen area and equipment.
• Greeted guests and took all food orders quickly and politely.
• Cooked and served all meals per guest specifications.
• Handled all food in compliance with hotel health standards.
• Restocked food supplies and equipment as required.
• Maintained clean and sanitary work area at all times. Education
Diploma in Culinary Arts
Lincoln Culinary Institute - West Palm Beach, FL
April 2007 to July 2009
Certification in Bartending
ABC bartending School - West Palm Beach, FL
February 2007 to March 2007
Technical School in Nursing
Inlet Grove Community High School - West Palm Beach, FL August 2000 to August 2005
Skills
• Cost Management
• Culinary Experience
• Food Production
• Food Safety
• Kitchen Management Experience
• Financial Report Writing
• Profit & Loss
• Loss Prevention
• Food Handling
• Kitchen Experience
• Financial Analysis
• Forecasting
• Supervising Experience
• Food Preparation
• Catering
• Cooking
• Recruiting
• Inventory Control
• Bartending
• Budgeting
• Merchandising
• Restaurant Management
• Meal Preparation
• POS
• Banquet Experience
• Management
• Accounting
• Employee Orientation
• Office Management
• Retail Sales
• POS
• Microsoft Windows Server
• Microsoft Outlook
Languages
• English - Fluent
• Spanish - Fluent
Certifications and Licenses
Bartender License
TABC Certified
Food Handler Certification
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